Meyer-Lemon and Coconut Layer Cake Recipe (With Video)

Prep Time:

35 mins

Total Time:

2 hrs 45 mins

Servings:

A show-stopping dessert for Easter, springtime, or just about any time, this lemon and coconut cake alternates layers of moist coconut cake and rich coconut-lemon curd on the inside and coconut buttercream frosting and shredded coconut on the outside. Homemade candied lemon slices are the perfect finishing touch.

It’s a project, but you can make the entire cake several days ahead, cover, and refrigerate it. Or, make components of the cake, like the candied lemon slices and the buttercream, several days ahead, cover and refrigerate them. We used Meyer lemons in the lemon curd—they have more fragrance and less tang than regular lemons. You can substitute regular lemons if you can’t find Meyers; the finished cake will have a more pronounced lemon flavor but will be just as beautiful.

Make Ahead

The entire cake can be made ahead. It should be wrapped in plastic and refrigerated for up to 5 days. Let it return to room temperature before serving.

Directions

Preheat oven and prep cake pans:

Preheat oven to 350°F. Butter two 7-by-2-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with flour, tapping out excess.
Bake coconut:

Bake coconut on a baking sheet until dry but not golden, about 10 minutes; let cool completely.
Whisk milk into eggs; mix dry ingredients in mixer and add butter and coconut oil:

Whisk milk into eggs, then whisk in vanilla. Combine flour, sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-low speed 30 seconds. Continue beating while gradually adding butter and coconut oil until mixture is crumbly, about 3 minutes.
Add milk mixture in two halves:

Slowly add half of milk mixture; increase speed to medium and beat until fluffy, about 1 minute. Slowly add remaining milk mixture, scraping down bowl as needed. Beat until incorporated, 30 seconds.
Divide batter between pans and bake:

Divide batter between prepared pans; tap pans on counter to release any air bubbles. Bake until golden brown and tops spring back when lightly touched, 50 to 55 minutes.
Cool cakes:

Let cool in pans on wire racks 5 minutes, then turn out of pans, remove parchment, and let cool completely, top-sides up, on racks. For easy splitting, refrigerate 1 hour.
Trim and split cakes, then assemble:

Trim tops of cakes flat. Split each cake horizontally into two equal layers. Place a cake layer on a cake plate. Spread 2/3 cup curd evenly over it; top with a second cake layer. Repeat, spreading 2/3 cup curd between each layer. Finish with a cake layer, bottom-side up. Refrigerate cake, wrapped in plastic, at least 1 hour and up to 1 day.
Frost top and sides of cake:

Spread 1 cup buttercream over top and sides of cake evenly to create a crumb coat. Refrigerate 15 minutes. Spread remaining 3 cups buttercream over top and sides. Coat sides with coconut. Garnish with candied lemon and mint.